MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Pickled Mushrooms (Roberta Krieger)
  Categories: E cleary, Vegetables, Appetizers, Can/preserv
       Yield: 4 servings
  
       1 lb Sm fresh mushrooms
     1/4 c  Oil
       3 tb Lemon Juice
       1    Clove garlic, halved
     1/2 ts Salt
         pn Pepper
         pn Oregano
       2    Bay leaves
  
   Remove stems from mushrooms. Wipe caps dry with paper towels. Place
   caps in jar. Combine remaining ingredients in saucepan. Heat & pour
   over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
   Shake occasionally (gently). Pour off any liquid and serve with
   toothpicks.
   
   From “The Joy of Israel” by R. Friesem
   
   The Homestead BBS (615) 385-9421
  
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